I used your recipe for Christmas and it was outstanding! My husband has told everyone he sees about our prime rib! We both have the recipe saved in several locations and can hardly wait for the Easter celebration! You can be sure we won’t loose the recipe! Thank you so much!
Ok, so we made a 5.25 pound prime rib using this method, and it was UNREAL. First time ever making a prime rib, and it was literally the best we’ve ever had. And it was EASY. Only thing we changed was our herb butter, due to availability; we did pressed garlic, a whole head of roasted garlic, smoked paprika, Rosemary, thyme, onion powder, and fennel (plus a ton of salt and pepper on the outside), and it turned out perfect. About to carve up some leftovers for sandwiches right now! Thank you, Chef John!!!
Thats a good story. You made up my mind. Gonna try it next times..my 8lb was excellent also. I do 20.minutes at 475 then 275 until meat hits about 122 for my medium rare. I also have leftovers. Gonna try for real thing slices on crusty Italian or French bread. I live in Florida and they have them on sale around holidays. Theyr choice but very good. Try to find one with most marbleing. Seasoned and cooked properly comes out perfect. Can't go wrong with a bones and Tues roast for $6.99..happg.new year..
Wow, that's a lot of junk to put on your roast. It would interfere with the taste of the meat, I think prime rib should is awesome with just salt and pepper.
@@huggybear539 it sounds like a lot, but everything was applied pretty moderately! Retained the flavor of the meat just fine. A lot of that butter and spices melts off during the high heat cooking anyway.
The butter rub will burn at 60 minutes so I only go just at 50 and leave it in a bit longer . My stove is well insulated so this method works great for me . I've cooked a 10 and 12 lb and 3 or 4 others close to that size .@@greencanofbeer
Tried this recipe last night and must say it has to be one of the best, easiest, and fun recipes to make. The method is simply genius, and the results greatly exceeded my expectations. As a beef aficionado who grew up in top cattle-producing Argentina, I say "Bravo Chef John". And thank you!
Followed this recipe to the T. I used a boneless 7lb prime rib from Costco and it came out beautifully for Thanksgiving. The center was a gorgeous pink and it was so juicy. Thanks Chef John for helping me prepare and cook my first prime rib. It was a hit. For the garlic herb butter, I found this recipe and used it: 1 cup butter, softened 7 cloves garlic, minced 2 tablespoons fresh rosemary, finely chopped 2 tablespoons fresh thyme, finely chopped 2 tablespoons salt 1 tablespoon pepper
Thank you for posting pertinent details! We bought a boneless prime rib from Costco as well and I found your post. Ours was 6.3lbs and I followed the same math as the bone in formula, was SO good! Couldn't find the Herb De Province (sp) from the video, so did your herbs and spices instead. My wife raved about it, and she's not a prime rib fan
I keep herbs de province in my line up of spices just for making prime rib. I find it in big grocery stores, and have found it in Walmart as well. Might wanna check there, but check in early, or it'll be all gone during the holiday season!!!❤
OMG!! We made it tonight and it was perfect!! We added an extra minute to our 8 lb. So instead of starting the timer at 1 min we did it at 2 min. We will forever use Chef John's method. A big big big thank you!!!
We have literally used this video for the last 5 years- today I remembered to like comment and subscribe. It makes a heavenly prime rib. We love to get a larger roast and make French dips the next day. Amazing
Made this & it turned out perfect! Did it with bone in & boneless. I even cooked 2 of them in the oven at the same time & it still turned out great. This is now my to go recipe for Prime Ribs! ❤️
For all those asking, as I did myself, whether this works on a large roast, I'm happy to report it does. I cooked a 13.99 pound roast this Christmas following the timing directions to the letter. I had actually convinced myself that I would cut it in two and cook them separately (I have a double oven), but in the end I just had to know, so I left it whole. I had left it out for nearly 9 hours, so it was not cold at all. 70 mins at 500 seemed scary but I stuck with it and then left it in the turned-off oven for an excruciating 2 hours. Temp of the middle was 131 and it was a delicious pink. When I pulled it out and cut it up it was perfect. Lots of oohs and ahhs with this one. I will stick with this recipe every time. The one thing I will do is add more seasoning/spice. I felt like I added a lot with the 3 sticks of butter (it took a lot to cover all 14 pounds) but could have used more.
@Hugh Faulkner I am nervous. I want to try this recipe on a large roast but I’m reading mixed reviews. Do I dare try to leave for 70mins on 500?? TIA for the advice!
This is the comment i was looking for. I have a 10+ lb. roast and was a bit nervous about leaving it an a 500 degree oven for almost an hour. Thanks for taking the risk for the rest if us! Merry Christmas.
I've been using this recipe since 2017 and always refresh my memory by looking up this video at EVERY holiday. I can never remember that it's a 500 degree oven! I did find doing a huge roast was a fail one year - - overcooked on the ends, a few med rare inches, so I've started cutting my roasts in half (5 lbs each) and use the math for just one roast's' weight (5x5) and they are always boneless, comes out perfect!
Same here... Best Prime Rib EVER! I kinda screwed up today though, and only had it out for two hours to reach room tempature. I hope it turns out🫰 Merry Christmas ev1! ❤🎅✌️
Made my first prime rib last night followed your instructions to a t, and it came out so amazing literally melted like butter in the mouth, just pure perfection. I was really impressed thank you!
First time trying this method for my Christmas prime rib. Hope it comes out good. I usually sous vide my prime rib for 6 hours and then a really hot 500 degree oven sear for 15 min.
I have done this method 2x and both time it has turned out amazing. It’s very scary to cook a very expensive piece of meat but let me tell you this is a fool proof way. AMAZING!!!
I've done this 4 times, tonight will make my 5th. My 85yo stepfather is old school and wants everything well done, no pink or blood. He loves it! Great job and love your humor to help everyone relax when cooking anything.
I have used this recipe for years and it works every time. Room temp meat is a MUST!!! I use Montreal steak seasoning and literally crust it with the seasoning. However 5 min per pound for rare 5.5 min medium rare and 6min per pound for done. Love love love it. 2 hours in the oven with oven turned off is a must. Do not open the door at all. Duct tape it so no one opens it either!!!!
Made this again today for my hubby's birthday, it was the first time I used the herbs of provence, personally, I didn't like it, so I asked him how he liked it with the herbs. He said, babe, everything you make is so delicious but since you asked, I like it best with just the salt and pepper. I was so relieved, bc so did I! Sometimes simple is best.😊
I gave it a try this year and omg it’s the best recipe! If you’re afraid like me don’t be, follow directions throughly and you will have the juiciest and delicious prime rib ever! Very important like he said room temperature, I let sit mine for about 8 hours and my family loved it! Thank you so much for this recipe
We’re making this again this Christmas because last year it was perfect even though it was my first time making prime rib. It really makes roasting $$$ meat amazing and so easy. Blessings to everyone this Christmas!🎄 😇 🎄🌟🧸🍷
I made one for Thanksgiving. And every time I make one, I bless Chef John. This one was right at 10# and came out PERFECTLY. I have a lovely recipe for left over prime rib chili. Yeah, there were no left overs.
Used this method for Christmas prime rib dinner! The correction of allowing the roast to be room temperature was key!! Came out perfectly! Thank you so very much! Merry Christmas, Happy New Year to all!!
I watched quite a few videos on prime rib and decided to try this one - this is the one to do all the time! I was skeptical about the 2 hour cut off but the temperature rose up to 130 at right around the correct time - before we hit the 2 hour mark it went to 132 but it was a perfect medium rare. This is the one I will be using from now on - Thank You!
Thank you for this recipe. I have tried this twice and the rib comes out perfect!!! Best part is you know exactly when the rib will be done to better plan your dinner. This is a no-brainer recipe. Grazie e'mille!
I have to admit I was looking thru the glass of my oven the entire time. I do not have the $$ to waste on a new recipe, especially for Christmas dinner. This was a Perfect Prime Rib. I am so very thankful Chef John's recipe was the you tube I selected. Chef "you rock". I have never posted before, but I have to let you know this is the best "homemade" Prime Rib I have ever had. No more eating out for me! Thank you. To those in doubt, don't be. remember 'ROOM TEMP IS THE KEY" Happy Holidays to all!
I love this recipe! I’ve been using it for 10 years. I’ve switched to cold smoking the Prime Rib for an hour before using this method. Turns out perfect every time!❤
Hello, I had never cooked a prime rib roast before. My dad bought us a prime rib roast for the family since we had such a horrible dinner from sharis restaurant for thanksgiving day. He asked me if I wanted to cook it. I said absolutely, I love to cook. So I looked up on you tube how to do this and after several other videos where they just yap on and on with nothing do with cooking food, I found you. I laughed so hard when you said, "in fact don't even look at the oven." Because its so difficult to not open the oven to check it. I thank you for helping me make the absolutely perfect prime rib roast. I cut the bones off exactly like you showed us. Thank you so very much. I have one happy family with full little belly's because you showed me the way. :)
Pammy i cant stand the yappers either. we dont need the life story of every youtube chef! we just want to know how hot, for how long, and some trade tricks where possible. Food Wishes is the place for cooks like us! by the way, check out his vid where he schools us on how to correctly eat chicken wings. Chef John is my fav!
My mother said when I got married that always serve your husband's boss prime rib cuz you can't wreck it. Years later we went to my mother's house for Christmas and she wrecked it. It wasn't cooked so I had to slice it and cook it in a hurry.
I cook all my steaks like this now....not the timing part, just the butter slather method....absolutely fantastic and the meat is never oily or greasy. The bone in ribeye was a HUGE hit and I did use your timing method for that...thanks for all your great recipes and vids. By the way, I usually cook my regular steaks in a convection oven, they come out great. If using a meat thermometer, take them out at 120 degrees or so for mediium rare after a rest. The bone in ribeye you could pull at 125 probably since it does not need resting time but no longer .. 130 degrees in NOT medium rare.
Ok let me start by saying I am a chef instructor. This recipe gets an A+ to me. This is the easiest recipe for Prime Rib that I have ever done. This will be my go to recipe for now on. I did a 9 pound roast the first time. It came out absolutely perfect. I came home and called one of my chef friends and told them how amazed I was. I was with that friend for Christmas and they surprised me with a Prime Rib and said prove it. We did a 5 pound roast this time. I worked again and I blew their minds. Thank you Chef. Game changer for me when It comes to prime Rib.
@Gifford Family TV I would just follow recipe. If you have a large roast your accommodating by doing the proper math at 500, before you it will be longer than for someone that has a small roast, then you let it rest for the two hours.
OK ... I have an 8 pounder I'm going to make this for and if it is an epic fail I'm blaming you ..... hahaha. My buddies will never let me forget it if my roast moos when I cut into it.
I use this every year for our Christmas prime rib dinner, absolutely perfect! I've also used this method on a bottom round roast and it turned out amazing!
I found you while trying to figure out how to cook a prime rib I was able to snag on sale. It was great. Everybody loved it, he gets made every Easter. It has become a staple in my household.
I'm here for the same reason. Some of these other people's methods seem to make it unnecessarily complicated. When it comes down to it, the meat doesn't care how it gets done as long as it hits the right temperature.
Me too. I love his perfect brisket too. My first video I ever saw was a thumb print cookie of all things I came across one year. Who knew he's just amazing and videos are so well made and of course narrated.
I just made my first prime rib for my family. I followed your directions to a “T”, no deviations. It was perfect! Topped off with my homemade horseradish! Thanks for this simple but great recipe.
You can add about 10 minutes of cooking time and get it not sooo rare. It's still tender and you can get the well done crowd(like Me) to try it and love it!
I tried this for the first this evening Christmas evening and it turned out FABULOUS! I would of never have tried this if I didn't see this video! So Thank you very much for this delicious RECIPE and DIRECTION!
I made this for the Holiday last year when my husband's parents were in town. They were mighty impressed, and I will be serving this again for Christmas! Thanks Chef John!
Tony Samson Well, considering lard is PIG fat and a rib roast is BEEF, I don't know what the hell you're talking about. So just go troll somewhere else.
This is my very first time attempting to roast a Prime Rib. Using Chef John's Method X for the first time was so encouraging as it came out just perfect, Thank Chef John...
I have followed these directions to a T. I'll qualify this by saying I am a friend of the prime rib. If I had two days to live and I could only choose two dinners, they'd be a rib eye steak and prime rib with au jus and horseradish. I followed these directions exactly, and this method made the best prime rib I have EVER tasted. Better than any restaurant. It was RIDICULOUS! Dude's a genius.
HOGEFAN I have to agree I made it last Easter and it was the best ever. I'm making another tomorrow for Christmas eve. 14 lbs tomorrow I can not wait, I keep taking it out of the fridge and looking at it.
A refresher for my prime rib tonight Chef John !!! With my NEW wall oven!!! Yaye !!!!!! Have been doing this for at least 5 years now and I recommend the “method X “ to everyone !!! ❤️❤️
I used to make this every Christmas. We moved to a new house with a wall oven that automatically blows all the heat out so I haven't been able to make this recipe for a few years unfortunately. The other night I was laying in bed and it hit me that I can just flip the breaker to cut the power to my oven so it will hold the heat. I am so excited for our favorite prime rib dinner again! Thanks Chef John! Merry Christmas all.
I love this method, have used it year after year. Every time, I wonder the proportions in the herb butter. Last night's effort was top notch. I used one stick of butter, one TBS or Herb du Provence, one tsp coarse ground pepper. That was a sweet spot on a 14.62 lb. standing rib roast (6 ribs). Figured I would post it here, to help somebody else, also so I can find it next year. Excellent in every way. Thanks again for this video, every year I hear "This is the BEST roast you ever cooked!" ;)
We are doing this again tonight for New Years Eve. This method has been a godsend as I cannot tell you how much anxiety I have had over the years cooking rib roasts and 1 of 2 things usually happened it was underdone or overcooked but not with this method it is perfect every time!
Did this method 3yrs in a row with large cuts 2 15lb and this year 16.29lb! Came out great again! Your ends will be well done no getting around that, but the middle comes out perfect. Make sure you use a thermometer, after I shut the oven off it only had to rest for about hr and 15 minutes before hitting 120 degrees!
This will be the third year I have used this method. It turns out so PERFECT!!!! I have shared this with friends and coworkers and they absolutely love it.
@@fee9412 I let it get to room temperature overnight, then season it right before I put it in the oven. Make sure the butter is at room temperature too.
You made it look so easy I ran out and bought a 6.67 lb bone in prime rib. If this method works ill buy another one for Christmas. I'm so excited! Thank you!
I recently bought a vollrath convection oven and wanted to put it to the test.. Your technique is hands down the best I've ever had. Thank you and Merry Christmas!
Here is a tip from a seasoned (pun intended) pro... If someone wants "well done" keep a pot of Au Jus simmering on the stove. Put their slice of prime rib in the Au Jus for a few minutes. About 5 to 8 minutes should do it. Then take it out and serve it. The meat has been completely "dyed" brown! Still medium rare, but brown all through it so they will not pass out in horror at pink meat. As a bonus, serve them ketchup packets along side the well done prime rib for a chuckle... Great video Chef John!! You are an inspiration!
@@geoh510 let me know how yours turned out. Mine is just over 8 lbs, that's about 40 min at high temp. I'm going to use this method and just trust the process
Chef John, you’re the GOAT, cooked this Roast Beef recipe last night and it came out perfectly! Only had a 3lbs with no bones, but used the same method! Paired it with your two-time baked potatoes and also your Beef Jus. You made me the hero of my two young boys last night! Thank you for your amazing recipes and explanations (including your wonderful humor!)
Justinalexan- It’s great to hear that you’re boneless roast turned out great following this recipe! I have a 3 pound boneless beef rib and I’m wondering if you have any other tips? Thanks!
I've got an 8 pounder and pulled it out at 10:30.. do you think 5 hours to come up to temp will work? Thanks in advance and Merry Christmas to you and your loved ones!
I did this for a 15lb prime rib! We used a thermometer after to make sure it was the medium rare temp, which is between 120-130 degrees. It was a little under 120 so we left it on warm in the oven for almost 30 minutes. It does depend on your oven, but use a thermometer to check. Turned out perfect!
@@tyleyden8695 MOST important is to bring the meat up to room temp! Don't be afraid. TIP: if it's underdone, just let it sit in the Au jus for a few seconds...WISH YOU AND YOURS ALL THE BEST!
@@tyleyden8695 just A THOUGHT. You might like to cut the roast in two's to make it easier to cook, and to get the best temp. Nice and med rare, instead of too done in spots ; )
Chef John. Since before I was born my mother sought out the perfect way to prepare a traditional Christmas Dinner for the five of us plus Dad. We are talking about a quest that goes back to 1955 when she and my father married. I'm said to say that she is no longer with us but my 94 year-old and healthy father still is and we have grown to 9 thanks to spouses. I followed this recipe plus the mash potato recipe and the au jus recipe. I"m not considered the best cook in the family but this Christmas, thanks to your methods, as one brother said, "You hit this way out of the ball park, Barry". Very high praise from our best grill man. My father showed me the price of the 16 pound standing rib roast and I think the value of the dinner tripled in that figure as we sat down to a perfect, and I mean perfect roast. Thank you for sharing your talent and for making at least one family the most sated they have ever been in 62 years.
I forgot to mention the yorkshire pudding recipe. Beyone stellar! And beyond easy when you follow your instructions. I did find having a pretty solid, high gauge steel muffin tin worked a lot better than my mother's old one made of something thinner, maybe even aluminum.
I’ve always used this method for boneless Eye of Round and it’s perfect for the best roast beef sandwiches you’ve ever had. Slice thin like deli meat. You can feed your family several times for about $20.
I just did this for a 4 pound prime rib. I used 6 minutes per pound aiming for medium, and after the allotted time I turned off the oven and left in there for two hours. It came out 👌🏾for someone who doesn’t like Med-rare. My wife never likes things to be too pink, so I put hers back in for three minutes at 500°. Be careful, as this could potentially overcook it! But that may work for someone who needs it Med-well. And it doesn’t actually need THAT much salt. Chef John is the guy to listen to when it comes to cooking.
Screw you, if you don't like your beef medium rare you should not even be bothered with prime rib. If it ain't bleeding it's not worth eating! Just buy a cheaper piece of meat.
@@matttherrien9608 Screw you, if you can't respect personal preference. "Just buy a cheaper piece of meat." This makes no sense, if a person likes their prime rib cooked well they're going to want cheaper cuts cooked similarly and the difference in quality of the 2 finished products will be the same. Further, a piece of medium prime rib is still superior to cheaper cuts cooked to any temp.
WOW! Add me to the list of people who are blown away. I cooked this cut of meat for the first time in my life. I looked at a great many videos and recipes and ran with this one. Very simple and very very unique. It came out perfectly! Just like you said! One of the tastiest things I've ever cooked! Thank you!!!
1st time cooking a prime rib bone in roast. My som told me to use this recipe!! So excited to serve this to my Mom for our Christmas Eve dinner tonight. Will let you know how it turns out. 😁🙏🏻
This is a tried and true method for THE BEST PRIME RIB EVER!!!!! Works every time! For my personal preference, however, I don't use butter when I am seasoning the beef and the fat brings enough moisture as it is. Thanks Chef John!!!!! I enjoy as always!
Thank you John, this way of cooking was so easy and our prime rib turn out perfect. I have always been afraid to make a prime rib and now it will always be perfect!
An "updated version" from NINE years ago! I has no idea that this channel exists from so longo ago and that the format and quality remains so consistent.
I am doing this prime rib again because it was so good and so worth it. This time we also put panko crumbs on the ends for that additional crunch. We also blended in some fresh minced garlic with the thyme and rosemary. I just also shared this with a woman I know making her 1st prime rib for her grandmother this holiday season.
@@geefamily1904 did you end up using this method? And if so how did it turn out? I’m also in the same situation, my roast is just under 22 lbs and I’m terrified about having it in the oven at 500 degrees for basically an hour and 45 minutes 😞
Did you also leave it in the oven, after turning it off, for two hours, or should it be less time because the roast is half the weight in the video recipie?
@@dansullivan1161 In theory, should have been 11 minutes at 500 and then lijianmin would have left it in for the same 2 hours. Hopefully they let us know!
@@dansullivan1161 It needs to stay in the oven for the full two hours. The roast is only heated in the beginning, that’s the only part that should be adjusted. the rest is just carryover cooking and should be left alone.
My yearly prime rib video with Chef John! Merry Christmas John! Thanks for making our dinner special. It’a perfect every time. If my grandmother was still alive, I’d slap her. ❤
OMG I have been using this method every time for years now and it has NEVER failed me!!!! Thanks Chef John!!! Now here's a question for everyone: I have two prime ribs roughly the same size and weight. If the searing time for just say a 2 rib prime rib is 25 minutes and the second one is the same weight, can I roast both in the oven at the same time? Any help would be greatly appreciated :)
Chef John your recipes are without a doubt spot on every time, I have always been absolutely impressed with the way each one I have tried have turned out. And I very much appreciate the professional style in which you edit your videos. You keep them informative and to the point.Please keep the videos coming and happy Easter
Hi I just cook my Prime Rib on 9/7/16. I had a 5 1/2 cut of rib eye. NO BONE. Was able to follow Chief John cooking method X . I ended up Prefect. However I had to make a few changes. All stoves are not the same. So the fist thing you need to do is to have one of those temp gauges to place in the oven to make sure your 500 degrees is really 500 degrees. My was off by about 30degress, I had to cut my oven on to 530 for it to reach the correct temp. Second is some stoves hold heat longer then others, After cutting my stove off after reaching 500 degrees, it would drop below 200 degrees just after 33 mins. So the second thing I did was get a meat thermometer. I pretty much used his recipe for getting the Rib EYE ready to be put in the oven. I then followed his 5min per pound @ 500 degrees. However because my stove did not hold heat well. I then cut my stove down to 295 degree ( you could probably do anywhere from 250 to 325) and place my meat thermometer in the center of the meat, when it reach 130 degree I pulled it out of the oven, Now if would have had a larger Ribeye. say 10lbs I would have pulled it out at 125. then covered it and let it rest I bet it would have claimed up to the 130 which is RARE for prime rib. If you dont like Rare then I would have done around 138 to 140 for med rare. My point is Chief John Method X works great, However you need to verify your stove and I would use a meat thermometer as a back up to make sure you do over cook such an expensive piece of meat. Oh yeah I also tied my rib eye with cooking string so that the ribeye was a uniform size. By tying it, it made it a nice round shape and it cook just prefect. Thank you Chief John for such a wonderful recipe. I had never cook anything like this and I was quite nervous about not messing up 50 dollars worth of Ribeye. I look forward to some other of your recipes.
This has to be the best ribeye roast I’ve ever prepared… our dinner guests went back for another large serving! Thank you Chef John!!! Also… we are big fans of Chef John’s Cuban sandwich recipe… a real crowd pleaser!
Yep, the PERFECT method for PERFECT prime rib! Been doing it like this for years now...the only thing different that I've done is to salt the roast and put it in the fridge for 24 hours uncovered, then bring to room temp and roast this way. It is seasoned all the way through to the bone, and perfectly pink. I will definitely be adding butter and herbs from now on! Thanks Chef John!
This method really does work! My Christmas dinner was perfect with my prime rib. I did forget to season my meat but it came out wonderful and delicious!
Rachel True my sister is pregnant and she didn't feel comfortable eating it at rare/med rare, so I added extra seven minutes into the formula and the meat came out medium which was perfect.
I've been making this with this method for close to 10 years now... As the family grows, so does it seem like the size of the prime rib roast does as well. This years is almost 19 lbs. We've tweaked the timing due to our oven... but it's what I'm known for in my family. The hardest part is leaving the big ones out long enough at room temp with a cat that is a straight up carnivore. We have to get very creative. I had to come watch the video because as I've gotten older I remembered everything... but for some reason I thought we messed with the temp... and so after discussing it with my husband and realizing I didn't... I needed the video as a refresher!! I've got to know what time I need to start this thing in the morning to have it ready for lunch! Happy Easter!
Oh yeah! This is going down here at my house in T-minus 10 days - Happy New Years to our tastebuds :-P I was gonna smoke my prime rib this year, but after my friend said he has used this same recipe to pink perfection for 10 years straight, I'm going to listen to Chef John!!! I have the perfect 12 pound prime candidate waiting to come out on New Years morning and get to room temp, get slathered in butter, and then put on a 500 degree trip to heaven! Chef John, I do solemnly swear NOT to even look at my oven when it's time to turn it off lol Happy holidays everyone!!
@SV The Four C's it’ll be fine. That’s a huge piece of meat, it would take hours at 500 to brick it. Relax, and enjoy your cooking, it’s going to turn out perfect.
I've been making this recipe for over 10 years now. It's now part of our Christmas meal tradition.
Same here. Been doing it for years!
Do you need to tent out for 30 min afterwards
Tent after the 2 hours?
I have 9lbs
It’s one of gods gift to humanity.
Can you use the same recipe if you only have 2 lbs of prime rib and get the same results? This is frozen and leftover from Easter
I used your recipe for Christmas and it was outstanding! My husband has told everyone he sees about our prime rib! We both have the recipe saved in several locations and can hardly wait for the Easter celebration! You can be sure we won’t loose the recipe! Thank you so much!
Ok, so we made a 5.25 pound prime rib using this method, and it was UNREAL. First time ever making a prime rib, and it was literally the best we’ve ever had. And it was EASY. Only thing we changed was our herb butter, due to availability; we did pressed garlic, a whole head of roasted garlic, smoked paprika, Rosemary, thyme, onion powder, and fennel (plus a ton of salt and pepper on the outside), and it turned out perfect. About to carve up some leftovers for sandwiches right now! Thank you, Chef John!!!
Thats a good story. You made up my mind. Gonna try it next times..my 8lb was excellent also. I do 20.minutes at 475 then 275 until meat hits about 122 for my medium rare. I also have leftovers. Gonna try for real thing slices on crusty Italian or French bread. I live in Florida and they have them on sale around holidays. Theyr choice but very good. Try to find one with most marbleing. Seasoned and cooked properly comes out perfect. Can't go wrong with a bones and Tues roast for $6.99..happg.new year..
Wow, that's a lot of junk to put on your roast. It would interfere with the taste of the meat, I think prime rib should is awesome with just salt and pepper.
@@huggybear539 it sounds like a lot, but everything was applied pretty moderately! Retained the flavor of the meat just fine. A lot of that butter and spices melts off during the high heat cooking anyway.
@@nicknicholas3186 Chef John's method is PERFECT so WHY are you mucking it up with what YOU do? Nobody cares...
@@jaysantos536 you idiot
You don't get it.
Absolutely the best ! I used this style of cooking prime rib 5 years in a row and it works everytime . Thank you .
pretty much ...😎
Have you tried this with like 5 bone rib roast, like a 12-14 pounder. Seems like an 60-70+ minutes at 500degrees would be too much?
The butter rub will burn at 60 minutes so I only go just at 50 and leave it in a bit longer . My stove is well insulated so this method works great for me . I've cooked a 10 and 12 lb and 3 or 4 others close to that size .@@greencanofbeer
We are doing seven rib so probably 14 lb.’s….. has anyone else done one this big the same way????? PLEASE SOMEONE HELP ‼️‼️‼️
@KBMB47 I'd think you'll be fine. You'll need the 1 hour 10 minutes initial oven time for proper heat distribution.
Tried this recipe last night and must say it has to be one of the best, easiest, and fun recipes to make. The method is simply genius, and the results greatly exceeded my expectations. As a beef aficionado who grew up in top cattle-producing Argentina, I say "Bravo Chef John". And thank you!
Followed this recipe to the T. I used a boneless 7lb prime rib from Costco and it came out beautifully for Thanksgiving. The center was a gorgeous pink and it was so juicy. Thanks Chef John for helping me prepare and cook my first prime rib. It was a hit.
For the garlic herb butter, I found this recipe and used it:
1 cup butter, softened
7 cloves garlic, minced
2 tablespoons fresh rosemary, finely chopped
2 tablespoons fresh thyme, finely chopped
2 tablespoons salt
1 tablespoon pepper
Thank you for posting pertinent details! We bought a boneless prime rib from Costco as well and I found your post. Ours was 6.3lbs and I followed the same math as the bone in formula, was SO good! Couldn't find the Herb De Province (sp) from the video, so did your herbs and spices instead. My wife raved about it, and she's not a prime rib fan
Thank you
I keep herbs de province in my line up of spices just for making prime rib. I find it in big grocery stores, and have found it in Walmart as well. Might wanna check there, but check in early, or it'll be all gone during the holiday season!!!❤
So this method works with larger cuts? I have a 9 pounder but I'm worried it won't cook through...
@@cinemasloan8183how’d it turn out ?
OMG!! We made it tonight and it was perfect!! We added an extra minute to our 8 lb. So instead of starting the timer at 1 min we did it at 2 min. We will forever use Chef John's method. A big big big thank you!!!
His roast was 5 lbs and let it sit for 2 hours…did you let yours sit longer?
@@philly244912 hours only
We have literally used this video for the last 5 years- today I remembered to like comment and subscribe. It makes a heavenly prime rib. We love to get a larger roast and make French dips the next day. Amazing
Made this & it turned out perfect! Did it with bone in & boneless. I even cooked 2 of them in the oven at the same time & it still turned out great. This is now my to go recipe for Prime Ribs! ❤️
How do you figure out how long to cook at 500 degrees for 2 roasts? do you use the weight of both roasts combined?
Leslie Thompson did you use bigger cuts of meat?
Jenny C no. But for the equation to work. Both roasts need to be about the same weight.
Thank you so much I just realized I accidentally got a semi boneless so I was looking for somebody to see if there was a massive adjustment to make.
Not cooked enough for me it looks way to rare
For all those asking, as I did myself, whether this works on a large roast, I'm happy to report it does. I cooked a 13.99 pound roast this Christmas following the timing directions to the letter. I had actually convinced myself that I would cut it in two and cook them separately (I have a double oven), but in the end I just had to know, so I left it whole.
I had left it out for nearly 9 hours, so it was not cold at all. 70 mins at 500 seemed scary but I stuck with it and then left it in the turned-off oven for an excruciating 2 hours. Temp of the middle was 131 and it was a delicious pink.
When I pulled it out and cut it up it was perfect. Lots of oohs and ahhs with this one. I will stick with this recipe every time.
The one thing I will do is add more seasoning/spice. I felt like I added a lot with the 3 sticks of butter (it took a lot to cover all 14 pounds) but could have used more.
@Hugh Faulkner I am nervous. I want to try this recipe on a large roast but I’m reading mixed reviews. Do I dare try to leave for 70mins on 500?? TIA for the advice!
This is the comment i was looking for. I have a 10+ lb. roast and was a bit nervous about leaving it an a 500 degree oven for almost an hour. Thanks for taking the risk for the rest if us! Merry Christmas.
You are a life saver!!!!!!!
HF h
Matt W no, no convection because it will make the outside crispier
I've been using this recipe since 2017 and always refresh my memory by looking up this video at EVERY holiday. I can never remember that it's a 500 degree oven! I did find doing a huge roast was a fail one year - - overcooked on the ends, a few med rare inches, so I've started cutting my roasts in half (5 lbs each) and use the math for just one roast's' weight (5x5) and they are always boneless, comes out perfect!
Thank you Chef John!!!
Same here... Best Prime Rib EVER! I kinda screwed up today though, and only had it out for two hours to reach room tempature. I hope it turns out🫰 Merry Christmas ev1! ❤🎅✌️
Made my first prime rib last night followed your instructions to a t, and it came out so amazing literally melted like butter in the mouth, just pure perfection. I was really impressed thank you!
i saw this originally about 8 years ago. I have cooked a prime rib every holiday since using this method. Worked great every time
im about to cook one tomorrow
How do you keep the oven from smoking so much at the high temp?
Sorry, first time I will cook this. So we have to set oven roast or bake please? Thank you very much.
@@debbietruong8137 - Bake
@@BBB-rd2qi Thank you👍
Back for my annual refresher, this is absolutely a hit every year
Me too!
Me too!
First time trying this method for my Christmas prime rib. Hope it comes out good. I usually sous vide my prime rib for 6 hours and then a really hot 500 degree oven sear for 15 min.
@@yoassgoinhateme Nice! It is fool proof process if follow the exact guidelines, it comes out perfect!
Me too!
I have done this method 2x and both time it has turned out amazing. It’s very scary to cook a very expensive piece of meat but let me tell you this is a fool proof way. AMAZING!!!
I know right I was so nervous that I would over cook it but this way is the only way!
Here for my yearly thanksgiving check-in! I’ve been assigned on prime rib duty ever since finding this recipe. Cheers to my 3 yr anniversary 😂🥩
yayyyyyy
You making it again this year? Do you use the same spices?
I've done this 4 times, tonight will make my 5th. My 85yo stepfather is old school and wants everything well done, no pink or blood. He loves it! Great job and love your humor to help everyone relax when cooking anything.
By far the best and easiest. Hard to mess up:) Absolutely Delicious. I stop by every holiday to brush up and it’s ALWAYS a Hit!
Same here 😄
Yep, me too 👍
😂😂
I have used this recipe for years and it works every time. Room temp meat is a MUST!!! I use Montreal steak seasoning and literally crust it with the seasoning. However 5 min per pound for rare 5.5 min medium rare and 6min per pound for done. Love love love it. 2 hours in the oven with oven turned off is a must. Do not open the door at all. Duct tape it so no one opens it either!!!!
Made this again today for my hubby's birthday, it was the first time I used the herbs of provence, personally, I didn't like it, so I asked him how he liked it with the herbs. He said, babe, everything you make is so delicious but since you asked, I like it best with just the salt and pepper. I was so relieved, bc so did I! Sometimes simple is best.😊
I gave it a try this year and omg it’s the best recipe! If you’re afraid like me don’t be, follow directions throughly and you will have the juiciest and delicious prime rib ever! Very important like he said room temperature, I let sit mine for about 8 hours and my family loved it! Thank you so much for this recipe
We’re making this again this Christmas because last year it was perfect even though it was my first time making prime rib. It really makes roasting $$$ meat amazing and so easy. Blessings to everyone this Christmas!🎄 😇 🎄🌟🧸🍷
Is anyone else getting ready to make their annual Chef John Prime Rib?
about to go in the oven!
Planning to make one for the first time for Christmas, if I can afford it.
yes !
I think it's my 4th time in a row.
I made one for Thanksgiving. And every time I make one, I bless Chef John. This one was right at 10# and came out PERFECTLY. I have a lovely recipe for left over prime rib chili. Yeah, there were no left overs.
I tried this recipe yesterday for Easter!!! My prime rib was fantastic, I couldn’t believe how good it was!!!
Used this method for Christmas prime rib dinner! The correction of allowing the roast to be room temperature was key!! Came out perfectly! Thank you so very much! Merry Christmas, Happy New Year to all!!
I watched quite a few videos on prime rib and decided to try this one - this is the one to do all the time! I was skeptical about the 2 hour cut off but the temperature rose up to 130 at right around the correct time - before we hit the 2 hour mark it went to 132 but it was a perfect medium rare. This is the one I will be using from now on - Thank You!
Thank you for this recipe. I have tried this twice and the rib comes out perfect!!! Best part is you know exactly when the rib will be done to better plan your dinner. This is a no-brainer recipe. Grazie e'mille!
I have been doing this recipe for the past 3 years and every time everyone loves it amen!
I have to admit I was looking thru the glass of my oven the entire time. I do not have the $$ to waste on a new recipe, especially for Christmas dinner. This was a Perfect Prime Rib. I am so very thankful Chef John's recipe was the you tube I selected. Chef "you rock". I have never posted before, but I have to let you know this is the best "homemade" Prime Rib I have ever had. No more eating out for me! Thank you. To those in doubt, don't be. remember 'ROOM TEMP IS THE KEY" Happy Holidays to all!
This recipe couldn’t be easier. We use it every Christmas. Perfect every time.
Another Christmas, another view of this video to make sure I don’t mess up Christmas dinner! Thank you for this- it works perfectly
I mk this every yr for xmas comes out perrrrrrrfect
Me too!
Absolutely!!!! If this vid ever gets taken down, I’m in deep 💩
Me too 😂
This is my first year! I'm excited!
I love this recipe! I’ve been using it for 10 years. I’ve switched to cold smoking the Prime Rib for an hour before using this method. Turns out perfect every time!❤
Hello, I had never cooked a prime rib roast before. My dad bought us a prime rib roast for the family since we had such a horrible dinner from sharis restaurant for thanksgiving day. He asked me if I wanted to cook it. I said absolutely, I love to cook. So I looked up on you tube how to do this and after several other videos where they just yap on and on with nothing do with cooking food, I found you. I laughed so hard when you said, "in fact don't even look at the oven." Because its so difficult to not open the oven to check it. I thank you for helping me make the absolutely perfect prime rib roast. I cut the bones off exactly like you showed us. Thank you so very much. I have one happy family with full little belly's because you showed me the way. :)
Pammy Ann Ketchen cool!
Pammy i cant stand the yappers either. we dont need the life story of every youtube chef! we just want to know how hot, for how long, and some trade tricks where possible. Food Wishes is the place for cooks like us! by the way, check out his vid where he schools us on how to correctly eat chicken wings. Chef John is my fav!
Pammy Ann Ketchen if you like to cook why did you not cook thanksgiving dinner?
My mother said when I got married that always serve your husband's boss prime rib cuz you can't wreck it. Years later we went to my mother's house for Christmas and she wrecked it. It wasn't cooked so I had to slice it and cook it in a hurry.
Chef John is a comedian; look up his recipe on Dutch Babies (a German pancake) and listen to his funniness.
I cook all my steaks like this now....not the timing part, just the butter slather method....absolutely fantastic and the meat is never oily or greasy. The bone in ribeye was a HUGE hit and I did use your timing method for that...thanks for all your great recipes and vids. By the way, I usually cook my regular steaks in a convection oven, they come out great. If using a meat thermometer, take them out at 120 degrees or so for mediium rare after a rest. The bone in ribeye you could pull at 125 probably since it does not need resting time but no longer .. 130 degrees in NOT medium rare.
Ok let me start by saying I am a chef instructor. This recipe gets an A+ to me. This is the easiest recipe for Prime Rib that I have ever done. This will be my go to recipe for now on. I did a 9 pound roast the first time. It came out absolutely perfect. I came home and called one of my chef friends and told them how amazed I was. I was with that friend for Christmas and they surprised me with a Prime Rib and said prove it. We did a 5 pound roast this time. I worked again and I blew their minds. Thank you Chef. Game changer for me when It comes to prime Rib.
@tony crane you did your 9# for 45 minutes at 500; turned off the oven for 2 hours? I have a 10 pound roast is why I ask.
Is a beef ribeye roast the same as prime rib? TIA!
@@happygirl7258 if it has the bones then yes. Standing rib roast. Ribeye roast. It might not be prime grade but is the se thing.
@Gifford Family TV I would just follow recipe. If you have a large roast your accommodating by doing the proper math at 500, before you it will be longer than for someone that has a small roast, then you let it rest for the two hours.
OK ... I have an 8 pounder I'm going to make this for and if it is an epic fail I'm blaming you ..... hahaha.
My buddies will never let me forget it if my roast moos when I cut into it.
I use this every year for our Christmas prime rib dinner, absolutely perfect! I've also used this method on a bottom round roast and it turned out amazing!
I found you while trying to figure out how to cook a prime rib I was able to snag on sale. It was great. Everybody loved it, he gets made every Easter. It has become a staple in my household.
I'm back for my annual refresher. Hands down a recipe favorite in the household at Christmas
Ditto here. Refresher to be sure I don’t ruin a $200 roast. Year 3 with this fool proof process.
My second year using this recipe
@@jimmyjaimes3844 Same here. Watching many vids again, but will go back to tried and true.
I hear that - almost a decade making this over here!
I listen to this every year as a refresher, thank you Chef John!
I'm here for the same reason. Some of these other people's methods seem to make it unnecessarily complicated. When it comes down to it, the meat doesn't care how it gets done as long as it hits the right temperature.
literally me lmao
Me too. I love his perfect brisket too. My first video I ever saw was a thumb print cookie of all things I came across one year. Who knew he's just amazing and videos are so well made and of course narrated.
Me too! I prepare it every Hanukah 🕎❗️
Me too
I just made my first prime rib for my family. I followed your directions to a “T”, no deviations. It was perfect! Topped off with my homemade horseradish! Thanks for this simple but great recipe.
My entire family eats their meat well done
So last Christmas I cooked them MEATLOAF
and I ate medium rare prime rib
Cooked just like this
Please make extra meatloaf for me.
Lisa Smith 😂😂😂😂 well you sound like a blast at parties (no sarcasm)
👌
Tell them well done meat kills the cow twice lol plus its bad for you since it releases cancer causing chemicals
You can add about 10 minutes of cooking time and get it not sooo rare. It's still tender and you can get the well done crowd(like Me) to try it and love it!
Done this the last 6 years, mine is in fridge now and will be thawed out for Friday meal. Best recipe ever!
But is it warm inside when you cut it? That’s what I’m worried about
@@1pinchoforegano heat your plates if you want your meat hotter. I always heat mine.
Same! Pulled mine out about an hour ago
I tried this for the first this evening Christmas evening and it turned out FABULOUS! I would of never have tried this if I didn't see this video! So Thank you very much for this delicious RECIPE and DIRECTION!
Today I am doing a 8.34 pound prime rib. I have use this method many times and it comes out perfect every single time thank you thank you thank you
I made this for the Holiday last year when my husband's parents were in town. They were mighty impressed, and I will be serving this again for Christmas! Thanks Chef John!
+erinbynight I made it last year and it was such a hit...making it again this year!
+Tony Samson Obviously you're the idiot TROLL!
+Tony Samson You must live in a sad, sad world.
Tony Samson Well, considering lard is PIG fat and a rib roast is BEEF, I don't know what the hell you're talking about. So just go troll somewhere else.
+Tony Samson You must be a member of P.E.T.A.! LMAO! I am to, People Eating Tasty Animals!
This is my very first time attempting to roast a Prime Rib. Using Chef John's Method X for the first time
was so encouraging as it came out just perfect, Thank Chef John...
I have followed these directions to a T. I'll qualify this by saying I am a friend of the prime rib. If I had two days to live and I could only choose two dinners, they'd be a rib eye steak and prime rib with au jus and horseradish. I followed these directions exactly, and this method made the best prime rib I have EVER tasted. Better than any restaurant. It was RIDICULOUS! Dude's a genius.
HOGEFAN I have to agree I made it last Easter and it was the best ever. I'm making another tomorrow for Christmas eve. 14 lbs tomorrow I can not wait, I keep taking it out of the fridge and looking at it.
Neddog J I’m cooking one for thanksgiving this year at about 14 pounds did you do anything different as far as the cook time goes?
Ditto and back for a second go round for this Christmas 2018!
A refresher for my prime rib tonight Chef John !!! With my NEW wall oven!!! Yaye !!!!!! Have been doing this for at least 5 years now and I recommend the “method X “ to everyone !!! ❤️❤️
Have used this exact method more then 5 times over the years perfect every time.
I used to make this every Christmas. We moved to a new house with a wall oven that automatically blows all the heat out so I haven't been able to make this recipe for a few years unfortunately. The other night I was laying in bed and it hit me that I can just flip the breaker to cut the power to my oven so it will hold the heat. I am so excited for our favorite prime rib dinner again! Thanks Chef John! Merry Christmas all.
Brilliant...way to overcome an issue.
This method works bone-in or without bones. It's worked perfectly every time I've done it. Nice sear, then medium rare meat. Chef John is a treasure.
@@gabybiz6089 It also worked on a tritip my GF and I cooked the other day.
This method works! I’ve used this 4 times over the last 3 years. Thank Food Wishes for this cooking method.
I love this method, have used it year after year. Every time, I wonder the proportions in the herb butter. Last night's effort was top notch. I used one stick of butter, one TBS or Herb du Provence, one tsp coarse ground pepper. That was a sweet spot on a 14.62 lb. standing rib roast (6 ribs). Figured I would post it here, to help somebody else, also so I can find it next year. Excellent in every way. Thanks again for this video, every year I hear "This is the BEST roast you ever cooked!" ;)
I would just add some thick cut onions and potatoes to the bottom of the pan. All that butter and meat juices turns them to GOLD!
Not sure if that will work. Try it let us know
I just tried it, its cooking now but just burning the onions. Don't do it.
@@ravenousravendesign yea the bottom burns butter . Cant make a au ju with it
We are doing this again tonight for New Years Eve. This method has been a godsend as I cannot tell you how much anxiety I have had over the years cooking rib roasts and 1 of 2 things usually happened it was underdone or overcooked but not with this method it is perfect every time!
Did this method 3yrs in a row with large cuts 2 15lb and this year 16.29lb! Came out great again! Your ends will be well done no getting around that, but the middle comes out perfect. Make sure you use a thermometer, after I shut the oven off it only had to rest for about hr and 15 minutes before hitting 120 degrees!
This will be the third year I have used this method. It turns out so PERFECT!!!! I have shared this with friends and coworkers and they absolutely love it.
How long did you leave out the prime rib to get to room temperature?
@@shilokominarek1884 Overnight.
Do you season this aswell before overnight?
or do you season it just before you put it in the oven
@@fee9412 I let it get to room temperature overnight, then season it right before I put it in the oven. Make sure the butter is at room temperature too.
My friends think I'm a better cook because of you. Ty chef John. Making this in 2024 for a special friend's birthday
You made it look so easy I ran out and bought a 6.67 lb bone in prime rib. If this method works ill buy another one for Christmas. I'm so excited! Thank you!
Well?
How’d it turn out?
?
It works trust me. Been doing this for 8 years now. Perfect EVERY single time
This works for a 16lbs prime rib as well?
Christmas Dinner for 4 years in a row. Watching and sharing this recipe again in 2022. Great recipe!!!
I will be trying this on Christmas. Never cooked one before and I'm looking forward big-time.
Same here.
Me, too! Merry Christmas ya'll!
Yo me too! Super excited but also nervous because.....shit was EXPENSIVE
Me too ! Good luck , im excited
Same. I'm working with an 11lbs roast so I'll probably have to take it out sooner to come up to temp.
I recently bought a vollrath convection oven and wanted to put it to the test..
Your technique is hands down the best I've ever had.
Thank you and Merry Christmas!
Here is a tip from a seasoned (pun intended) pro... If someone wants "well done" keep a pot of Au Jus simmering on the stove. Put their slice of prime rib in the Au Jus for a few minutes. About 5 to 8 minutes should do it. Then take it out and serve it. The meat has been completely "dyed" brown! Still medium rare, but brown all through it so they will not pass out in horror at pink meat. As a bonus, serve them ketchup packets along side the well done prime rib for a chuckle... Great video Chef John!! You are an inspiration!
Made prime rib for the first time using this video as instruction. PERFECTION! Wish I could add a picture!
I've followed this recipe every Christmas for the last 5 years.
Hi Mrs. Foster, how did your prime rib turn out? And typically how many pounds is the rack of ribs roast you're cooking???
@@geoh510 I used this last year on a 5-6 lb cut and it was fantastic
@@LimitsByNoonOutdoors I have a near 11 pound rib roast and I'm afraid to leave it in for close to 1 hour
@@geoh510 I share your concern, that does seem like a long time at such a high temp.
@@geoh510 let me know how yours turned out. Mine is just over 8 lbs, that's about 40 min at high temp. I'm going to use this method and just trust the process
Chef John, you’re the GOAT, cooked this Roast Beef recipe last night and it came out perfectly! Only had a 3lbs with no bones, but used the same method! Paired it with your two-time baked potatoes and also your Beef Jus. You made me the hero of my two young boys last night! Thank you for your amazing recipes and explanations (including your wonderful humor!)
Justinalexan- It’s great to hear that you’re boneless roast turned out great following this recipe! I have a 3 pound boneless beef rib and I’m wondering if you have any other tips? Thanks!
This is my third time using this recipe, I love it, and so does my family! It comes out perfect every time! Thank you!!!
I've got an 8 pounder and pulled it out at 10:30.. do you think 5 hours to come up to temp will work? Thanks in advance and Merry Christmas to you and your loved ones!
I did this for a 15lb prime rib! We used a thermometer after to make sure it was the medium rare temp, which is between 120-130 degrees. It was a little under 120 so we left it on warm in the oven for almost 30 minutes. It does depend on your oven, but use a thermometer to check. Turned out perfect!
Anything over med rare is a SIN!!!!
Thanks I was wondering how larger roasts would compare.. I've got an 8 pounder for this evening. Merry Christmas and a Happy New Year!
@@tyleyden8695 MOST important is to bring the meat up to room temp! Don't be afraid. TIP: if it's underdone, just let it sit in the Au jus for a few seconds...WISH YOU AND YOURS ALL THE BEST!
@@tyleyden8695 just A THOUGHT. You might like to cut the roast in two's to make it easier to cook, and to get the best temp. Nice and med rare, instead of too done in spots ; )
@@eyeYQ2 yep I've had it out since 10:30 this morning (a little over 4 hours)
Chef John. Since before I was born my mother sought out the perfect way to prepare a traditional Christmas Dinner for the five of us plus Dad. We are talking about a quest that goes back to 1955 when she and my father married. I'm said to say that she is no longer with us but my 94 year-old and healthy father still is and we have grown to 9 thanks to spouses. I followed this recipe plus the mash potato recipe and the au jus recipe. I"m not considered the best cook in the family but this Christmas, thanks to your methods, as one brother said, "You hit this way out of the ball park, Barry". Very high praise from our best grill man. My father showed me the price of the 16 pound standing rib roast and I think the value of the dinner tripled in that figure as we sat down to a perfect, and I mean perfect roast. Thank you for sharing your talent and for making at least one family the most sated they have ever been in 62 years.
I forgot to mention the yorkshire pudding recipe. Beyone stellar! And beyond easy when you follow your instructions. I did find having a pretty solid, high gauge steel muffin tin worked a lot better than my mother's old one made of something thinner, maybe even aluminum.
I’ve always used this method for boneless Eye of Round and it’s perfect for the best roast beef sandwiches you’ve ever had. Slice thin like deli meat. You can feed your family several times for about $20.
I just did this for a 4 pound prime rib. I used 6 minutes per pound aiming for medium, and after the allotted time I turned off the oven and left in there for two hours. It came out 👌🏾for someone who doesn’t like Med-rare.
My wife never likes things to be too pink, so I put hers back in for three minutes at 500°. Be careful, as this could potentially overcook it! But that may work for someone who needs it Med-well.
And it doesn’t actually need THAT much salt.
Chef John is the guy to listen to when it comes to cooking.
Next time throw it in the auju for a couple minutes. It will be juicie and no longer pink.
Screw you, if you don't like your beef medium rare you should not even be bothered with prime rib. If it ain't bleeding it's not worth eating! Just buy a cheaper piece of meat.
@@matttherrien9608 Screw you, if you can't respect personal preference.
"Just buy a cheaper piece of meat." This makes no sense, if a person likes their prime rib cooked well they're going to want cheaper cuts cooked similarly and the difference in quality of the 2 finished products will be the same.
Further, a piece of medium prime rib is still superior to cheaper cuts cooked to any temp.
@@matttherrien9608 another hater!!
@@matttherrien9608 No reason to be combative and ugly. We're talking about cooking meat. What are you, 12 years old?
WOW! Add me to the list of people who are blown away. I cooked this cut of meat for the first time in my life. I looked at a great many videos and recipes and ran with this one. Very simple and very very unique. It came out perfectly! Just like you said! One of the tastiest things I've ever cooked! Thank you!!!
We have been following this recipe many years! Perfect every single time!
here for a refresher as well best Christmas meal ever
Same, I made this last yeah and it was perfect. Merry Christmas to you as well and hope yours turns our great.
1st time cooking a prime rib bone in roast. My som told me to use this recipe!! So excited to serve this to my Mom for our Christmas Eve dinner tonight. Will let you know how it turns out. 😁🙏🏻
This is a tried and true method for THE BEST PRIME RIB EVER!!!!! Works every time! For my personal preference, however, I don't use butter when I am seasoning the beef and the fat brings enough moisture as it is. Thanks Chef John!!!!! I enjoy as always!
Thank you John, this way of cooking was so easy and our prime rib turn out perfect. I have always been afraid to make a prime rib and now it will always be perfect!
An "updated version" from NINE years ago!
I has no idea that this channel exists from so longo ago and that the format and quality remains so consistent.
This recipe works out beautifully!!! 2nd year I’ve made it and it was amazing! Chef John you are amazing!❤️
I am doing this prime rib again because it was so good and so worth it. This time we also put panko crumbs on the ends for that additional crunch. We also blended in some fresh minced garlic with the thyme and rosemary. I just also shared this with a woman I know making her 1st prime rib for her grandmother this holiday season.
I’ve used this method for years. It never fails and always perfect!
Have you tried this method on large size rib roasts? I have a 21lb 7 rib roast. Worried using this method on such a large cut of meat.
@@geefamily1904 21 lbs? Wow. That's be like over hour and a half at 500°. Gotta get burnt I'd think..I'm worried about 8lbs for 40 minutes.
@@geefamily1904 did you end up using this method? And if so how did it turn out? I’m also in the same situation, my roast is just under 22 lbs and I’m terrified about having it in the oven at 500 degrees for basically an hour and 45 minutes 😞
I just cooked 2.11 lbs according to John’s recipe. It is so so so good, delicious. Thank you very much John for the awesome recipe. ❤️❤️❤️
Did you also leave it in the oven, after turning it off, for two hours, or should it be less time because the roast is half the weight in the video recipie?
@@dansullivan1161 In theory, should have been 11 minutes at 500 and then lijianmin would have left it in for the same 2 hours. Hopefully they let us know!
@@dansullivan1161
It needs to stay in the oven for the full two hours.
The roast is only heated in the beginning, that’s the only part that should be adjusted.
the rest is just carryover cooking and should be left alone.
My yearly prime rib video with Chef John! Merry Christmas John! Thanks for making our dinner special. It’a perfect every time. If my grandmother was still alive, I’d slap her. ❤
Lmao
I come back to this recipe every year, outstanding!
OMG I have been using this method every time for years now and it has NEVER failed me!!!! Thanks Chef John!!! Now here's a question for everyone: I have two prime ribs roughly the same size and weight. If the searing time for just say a 2 rib prime rib is 25 minutes and the second one is the same weight, can I roast both in the oven at the same time? Any help would be greatly appreciated :)
yes you can, as long as they are side by side on the same rack.
I wonder, did it work? I purchased a too small roast and need to buy another. Wanting to roast together.
Chef John your recipes are without a doubt spot on every time, I have always been absolutely impressed with the way each one I have tried have turned out. And I very much appreciate the professional style in which you edit your videos. You keep them informative and to the point.Please keep the videos coming and happy Easter
"your recipes are without a doubt spot on every time" -- they truly are.
Hi I just cook my Prime Rib on 9/7/16. I had a 5 1/2 cut of rib eye. NO BONE. Was able to follow Chief John cooking method X . I ended up Prefect. However I had to make a few changes. All stoves are not the same. So the fist thing you need to do is to have one of those temp gauges to place in the oven to make sure your 500 degrees is really 500 degrees. My was off by about 30degress, I had to cut my oven on to 530 for it to reach the correct temp. Second is some stoves hold heat longer then others, After cutting my stove off after reaching 500 degrees, it would drop below 200 degrees just after 33 mins. So the second thing I did was get a meat thermometer. I pretty much used his recipe for getting the Rib EYE ready to be put in the oven. I then followed his 5min per pound @ 500 degrees. However because my stove did not hold heat well. I then cut my stove down to 295 degree ( you could probably do anywhere from 250 to 325) and place my meat thermometer in the center of the meat, when it reach 130 degree I pulled it out of the oven, Now if would have had a larger Ribeye. say 10lbs I would have pulled it out at 125. then covered it and let it rest I bet it would have claimed up to the 130 which is RARE for prime rib. If you dont like Rare then I would have done around 138 to 140 for med rare. My point is Chief John Method X works great, However you need to verify your stove and I would use a meat thermometer as a back up to make sure you do over cook such an expensive piece of meat. Oh yeah I also tied my rib eye with cooking string so that the ribeye was a uniform size. By tying it, it made it a nice round shape and it cook just prefect. Thank you Chief John for such a wonderful recipe. I had never cook anything like this and I was quite nervous about not messing up 50 dollars worth of Ribeye. I look forward to some other of your recipes.
Billy Frady 140 is medium not much pink or maybe none at all if you eat prime rib over 140 you may as well cook meatloaf
Billy Frady hi.
Billy Frady Why are you thanking Chef John? You didn't use his roasting method for prime rib AT ALL. Lol.
So your saying you cooked it entirely different than the video showed. Method XYZ.
Christmas 2022 and we're coming back to this spectacular easy recepie! Thank you, and we'll see you in 2023!
It's amazing that this video from 8 years ago looks like a video just uploaded yesterday.
What a great man with great consistency.
奕翔王 he uploads videos frequently. All of his recipes are amazing. I’ve tried quite a few of them. Including this one. And I will never try any others.
When you said don't look at the oven I covered my eyes.
This has to be the best ribeye roast I’ve ever prepared… our dinner guests went back for another large serving! Thank you Chef John!!!
Also… we are big fans of Chef John’s Cuban sandwich recipe… a real crowd pleaser!
Yep, the PERFECT method for PERFECT prime rib!
Been doing it like this for years now...the only thing different that I've done is to salt the roast and put it in the fridge for 24 hours uncovered, then bring to room temp and roast this way. It is seasoned all the way through to the bone, and perfectly pink.
I will definitely be adding butter and herbs from now on!
Thanks Chef John!
Cooked my first prime rib ever using this method. It came out perfect and was so easy!
Chef, I tried your method today and it came out dangerously delicious. Everyone loved it. Thank you and Merry Christmas.
This method really does work! My Christmas dinner was perfect with my prime rib. I did forget to season my meat but it came out wonderful and delicious!
jhc6608 perfect thank you! I'm going to try this recipe now!
Rachel True my sister is pregnant and she didn't feel comfortable eating it at rare/med rare, so I added extra seven minutes into the formula and the meat came out medium which was perfect.
I've been making this with this method for close to 10 years now... As the family grows, so does it seem like the size of the prime rib roast does as well. This years is almost 19 lbs. We've tweaked the timing due to our oven... but it's what I'm known for in my family. The hardest part is leaving the big ones out long enough at room temp with a cat that is a straight up carnivore. We have to get very creative. I had to come watch the video because as I've gotten older I remembered everything... but for some reason I thought we messed with the temp... and so after discussing it with my husband and realizing I didn't... I needed the video as a refresher!! I've got to know what time I need to start this thing in the morning to have it ready for lunch! Happy Easter!
Do you have any issues with the butter on a piece that large smoking up the kitchen? Seems like I had that problem last year.
How did the 19 pounder turn out?…❤❤❤❤❤❤
I've used this recipe 2 Christmases in a row.
Easy peasy perfect both times.
Oh yeah! This is going down here at my house in T-minus 10 days - Happy New Years to our tastebuds :-P I was gonna smoke my prime rib this year, but after my friend said he has used this same recipe to pink perfection for 10 years straight, I'm going to listen to Chef John!!! I have the perfect 12 pound prime candidate waiting to come out on New Years morning and get to room temp, get slathered in butter, and then put on a 500 degree trip to heaven! Chef John, I do solemnly swear NOT to even look at my oven when it's time to turn it off lol Happy holidays everyone!!
@SV The Four C's it’ll be fine. That’s a huge piece of meat, it would take hours at 500 to brick it. Relax, and enjoy your cooking, it’s going to turn out perfect.
@SV The Four C's you’ve got this, bro. Merry Christmas 🎄
Tried this last night and it turned out perfectly. No changes necessary!
I have used this prime rib method for a few years now and this method never fails. Thank you Chef John!!